French Onion Soup Portobello Burgers

with potato wedges

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Sugar
  • 2 Russet Potatoes
  • Info
    2 oz. Smoked Gouda Slices
  • 1 tsp. Seasoned Salt Blend
  • Info
    2 Buns
  • 2 Portobello Mushroom
  • 1 Yellow Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    538
  • Carbohydrates
    81g
  • Fat
    17g
  • Protein
    19g
  • Sodium
    1605mg

Recipe Steps

  • 1

    Cut And Cook Potatoes

    Cut potatoes into half wedges. Toss with 1 tsp olive oil and seasoning blend. Place in 400 degree oven and roast for 22-25 minutes.

  • 2

    Roast Portobellos

    Scrape out the gills of the mushrooms. Roast on same pan as potatoes for 10 minutes. Remove and set aside.

  • 3

    Cook Onions

    In a small saute pan, add 1 tsp olive oil, ¼ tsp salt and 1/8 tsp pepper and cook onions for 5-7 minutes over medium high heat until caramelized. Add sugar and toss and remove from heat.

  • 4

    Top Mushrooms & Finish The Dish

    Add onions to the underside of the mushrooms and top with cheese. With 5 minutes left on the potatoes, add mushrooms to the same pan and roast. Remove potatoes and mushrooms at the same time. Serve.

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